Tex-Mex omelette wraps
Packed with colourful peppers and pepped up with some spicy additions, these tasty and delicious wraps are perfect for a quick bite, snack or even on-the-go!
- Low-calorie cooking spray
- 1 red pepper, halved, deseeded and finely sliced
- 1 yellow pepper, halved, deseeded and finely sliced
- 3 shallots, halved and finely sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tbsp finely chopped fresh coriander
- 6 eggs
- ½ red chilli, deseeded and finely chopped
- Lime wedges, to serve
Spray a non-stick pan with low-calorie cooking spray and place over a medium-high heat. Add the peppers, shallots, garlic and cumin and stir-fry for 4-5 minutes, then put the mixture into a bowl and scatter over the coriander. Wipe the pan with kitchen paper and spray with low-calorie cooking spray.
Lightly beat the eggs in a large measuring jug and stir in the chilli. Pour a quarter of the egg mixture into the pan and tilt it around. Cook for 1½ minutes on each side, or until the edges turn golden, then loosen with a palette knife and slide onto greaseproof paper. Repeat to make 3 more omelettes.
Spoon the vegetables on to the omelettes and roll them up. They're now ready to eat – or you can cool them or keep them in the fridge for up to 3 days. Enjoy cold or thoroughly reheated, with lime wedges to squeeze over.